Heat the oven to 200°C.

Tip the cumin and coriander seeds into a dry pan over a medium high heat. Toast until fragrant, 1-2 mins, then tip into a mini chopper or blender. Peel the ginger and garlic and add to the spices along with the coriander stalks- saving the leaves for garnish. Blitz into a rough paste.

Open the can of coconut milk and pour around 150g of it out, then set aside for later. Add the rest of coconut milk to the spices with 225ml of water and blitz, season generously.

Rinse the pouches of rice in a sieve – this stops it from sticking together too much. Add the rice into a large roasting tin, then, pour the spiced coconut mixture over the top.

Cut the sweet potatoes into quarters lengthwise, and snuggle them into the rice mix, season with salt and cover tightly with foil. Bake for 30-35 mins until the sweet potato is soft and the rice is cooked.

Meanwhile, toast the mixed seeds and heat the grill to high.

Remove the foil and drizzle 2 tbsps of olive oil over the rice and sweet potatoes. Squeeze the juice of half of a lemon over the top. Grill for 5-10 mins, until the rice is a little crispy. Allow to cool for 5 mins.

Make the zhoug. Toast the spice seeds and blitz with the herbs- add the juice the lemon, add enough olive oil to make it a drizzle-able sauce. Season with salt and pepper.

Whisk the reserved coconut milk with a pinch of salt, and drizzle over the top of the traybake. Scatter with the coriander leaves and toasted seeds. Serve the naan or flatbreads alongside with lemon wedges.